Maple Spice Boston Baked Beans
Prep time
Cook time
Total time
Serves: 6
  • 1 pound dried white beans, soaked overnight, rinsed and drained (see Note for quick method)
  • 1 yellow onion, finely chopped (about 1½ cups)
  • ½ pound salt pork, cut into ¼ inch pieces
  • 1 bay leaf
  • ⅓ cup molasses
  • ¼ cup pure maple syrup
  • ⅓ cup firmly packed brown sugar
  • 2 tablespoons Dijon mustard
  • ⅛ teaspoon ground cloves
  • 2 teaspoons salt
  • ¼ teaspoon freshly ground black pepper
  • 3 cups hot water
  1. Spread out half of the salt pork on the bottom of the slow cooker. Use the fattiest pieces. Add half of the beans, then all of the onions, then the bay leaf. Add the remaining beans, then the salt pork.
  2. In a bowl, combine all the remaining ingredients, adding the water last after the other ingredients have been stirred until combined. Stir until the brown sugar is dissolved.
  3. Pour the liquid mixture over the beans. They should be just covered. Shut the lid of the slow cooker and cook on the "LOW" setting for 8 hours. Add salt and brown sugar to taste.
For a quick soaking method, place the beans in a pot and cover with water. The water should be about 4 inches above the beans. Cover, bring to a boil and boil for 3 minutes. Turn off the heat and let the beans sit for one hour. Drain the beans and proceed with the recipe as instructed.
Recipe by The Daring Gourmet at